Raspberry Freezer Jam

I was wandering the grocery store, like housewives do, and I saw that raspberries were on sale for 98 cents for 6 ounces.  I bought some but didn't think much more about; I mean they are just raspberries.  About 4 days later I came up with the great idea to make raspberry freezer jam.  I already had pectin and containers but, oh dear, I had finished off my raspberries.  So ensued the debate to return to the grocery store for more raspberries or to squelch my desire for freezer jam in the middle of winter.  It was a tough choice, I tell ya and it took me a whole day and a half to decide, if you can believe that.

So after I got the freezer jam, I got out my no-sugar pectin, which happened to NOT be instant/freezer jam pectin, which meant I would have to cook the jam to make the pectin do it's thickening magic.  Well, being a well-informed stereotypical dietician housewife, I would do almost anything so that I could eliminate the processed sugar from my freezer jam.

The cooking:

The ladeling:

The finished product:

Unfortunately, I seem to have left my recipe reading skills in my other pants, so it was a little soupy when I was done.  I thought, 'it will harden, especially since it will be frozen.'  Almost a day and a half later I was thinking of what I thought was my syrupy "freezer jam debacle" and recalled that I had only put in 1 1/2 tsp of pectin instead of 1 1/2 tbsp.  Insert heavy sigh here.  After that revelation, I started to think up ideas for my raspberry syrup.  Today I had waffles with raspberry syrup-very imaginative and delicious.